It tastes so much better when it's precooked, though, and one does not have to worry about overcooking the crust. I don't cook the apples for a super long time, but when I don't do it, they aren't the texture (or sweetness) that my family prefer.

As to freezing a whole pie and then thawing it, it can be done. But the inside of the pie will likely still be frozen when the dough is very warm (and if one is crimping the edges, they may lose some of their crimp as the pie sits at room temperatures).

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